Try This— Vegetarian Mexican Casserole

This is a delicious vegetarian recipe to add to your Cinco de Mayo celebration menu. It is truly cheesy goodness at it’s finest, y’all! Best part? Every single time I’ve made this casserole, I freeze the leftovers for an easy weeknight microwave dinner. You must try this!

Mexican Casserole

Ingredients

1 tablespoon olive oil

2 cloves garlic, minced

1 onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 (15-ounce) can black beans, drained and rinsed

1 cup corn kernels, frozen, canned or roasted

1 teaspoon chili powder

1/2 teaspoon cumin

Coupons

Kosher salt and freshly ground black pepper, to taste

1 (4.5-ounce) can chopped green chiles, drained

2 tablespoons chopped fresh cilantro leaves

4 (8-inch) whole wheat tortillas, chopped

1 (16-ounce) can refried beans, warmed

1 (10-ounce) can mild enchilada sauce

1 1/2 cups reduced fat shredded Mexican blend cheese

directions

Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell peppers. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in black beans, corn, chili powder and cumin until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in green chiles and cilantro; set aside.

Place tortillas evenly on the bottom of the baking dish. Spread refried beans evenly over the tortillas, followed by the onion mixture and enchilada sauce. Sprinkle with cheese.